Tailgating Tips

Grill Low & Slow, & Under Wraps

On a gas grill, start the flame at ‘medium.’ Reduce to ‘low’ when the sausage juices start to flow. On a charcoal grill, begin by spreading gray and white hot coals in a single layer. Use the ‘Palm Test’ to gauge heat. Hold your palm near the coals. If it gets uncomfortable after 5-6 seconds, your heat is perfect. (If you can’t hold it that long, let the coals burn down further). Remember: a lid minimizes the flame, too.

Gather Round the Grill

A grill is a pathway to deliciousness and a special gathering place for friends and family. Cleaning reduces flare-ups, and a well-cared for grill makes for better food. Any well-used grill will build up residue on the rack and hull. Use a wire brush and then inspect the grate, to make sure it’s free from stray bristles. Remember: Great Grates Make for Great Tastes.

Rotateville

Turn the brats every five minutes or so to get thorough, even heat. Always use tongs. Never Use a Fork…Ever! Forks puncture links, releasing great taste and savory flavors. Tongs keep the links intact, and make em easier to turn.

Golden Brownville

Your brats are done when they’re golden-brown and appetizing, not charred to a crisp. Burning is not grilling! Brats typically take about 20 to 25 minutes using the above guidelines. When in doubt, your meat thermometer should read 180 degrees.

Pre-cook Perfection

It’s okay to pre-cook brats. Simmering them in a pan of broth, or a beer-and-onion blend, makes for plump and delicious links. Give your brats 8 to 10 minutes in the hot tub before you place them on the grill. (It’s okay to dump the beer when you’re done…really, it is).

Avoid Forestfireville

Keep a spray bottle filled with water handy to douse small flames. A garden hose would be tragic. Blazes injure many innocent sausages every year.